Microbial contamination analysis for drinking water, foodstuff, and cooked food for foodservice operation
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Cho, Sun-Kyung | - |
dc.contributor.author | Park, Jong-Hyun | - |
dc.date.available | 2020-02-29T09:44:38Z | - |
dc.date.created | 2020-02-11 | - |
dc.date.issued | 2012-08 | - |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/17466 | - |
dc.description.abstract | In order to evaluate the microbial safety of the foodstuffs and manus in regards to foodservice operations, the total of 1,051 samples of drinking waters, vegetables, and cooked foods were collected. Total viable count (TVC), coliform group, and pathogens were analyzed. Twenty five percent samples of 441 drinking waters showed high contamination of above 2 log CFU/g TVC. Twenty percent of the waters were contaminated by above one log CFU/g coliform. Forty percent of non-heated food, Moochim, were contaminated by above 5 log CFU/g TVC and 26% of Moochim were contaminated by above 2 log CFU/g coliform. Bacillus cereus and Eschericia coli were detected on boiled rice and kimchi, and B. cereus was detected with a high ratio. Therefore, the foodstuffs and manus regarding foodservice operations appear to be generally safe. However, efficient microbial control for drinking water and Moochim-style food is necessary and in particular, careful management to reduce microbial contamination should be applied to drinking water. © The Korean Society of Food Science and Technology. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | Korean Society of Food Science and Technology | - |
dc.relation.isPartOf | Korean Journal of Food Science and Technology | - |
dc.title | Microbial contamination analysis for drinking water, foodstuff, and cooked food for foodservice operation | - |
dc.title.alternative | 단체급식소의 음용수, 식재료와 조리식품의 세균 오염분석 | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.doi | 10.9721/KJFST.2012.44.4.478 | - |
dc.identifier.bibliographicCitation | Korean Journal of Food Science and Technology, v.44, no.4, pp.478 - 483 | - |
dc.identifier.kciid | ART001692145 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-84866552540 | - |
dc.citation.endPage | 483 | - |
dc.citation.startPage | 478 | - |
dc.citation.title | Korean Journal of Food Science and Technology | - |
dc.citation.volume | 44 | - |
dc.citation.number | 4 | - |
dc.contributor.affiliatedAuthor | Cho, Sun-Kyung | - |
dc.contributor.affiliatedAuthor | Park, Jong-Hyun | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Coliform | - |
dc.subject.keywordAuthor | Drinking water | - |
dc.subject.keywordAuthor | Foods | - |
dc.subject.keywordAuthor | Foodservice operation | - |
dc.subject.keywordAuthor | Total viable count | - |
dc.subject.keywordPlus | Bacillus cereus | - |
dc.subject.keywordPlus | Escherichia coli | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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